Healthified Chicken Tortilla Casserole

• 1 (10 3/4 ounce) can 98% fat free 45% less sodium condensed cream of chicken soup
• 1 (4 1/2 ounce) can chopped green chilies
• 1 (8 ounce) container nonfat sour cream
• 1/2 cup nonfat milk (skim)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 2 1/2 cups shredded cooked chicken breasts
• 8 corn tortillas, torn into bite-size pieces (6 or 7 inch)
• 1 medium green bell pepper, chopped (1 cup)
• 1 large tomatoes, chopped (1 cup)
• 1 1/2 cups shredded sharp cheddar cheese (6 oz) or 1 1/2 cups Mexican blend cheese (6 oz)

1. Heat oven to 350u0b0F Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended.
3. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
4. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

condensed cream, green chilies, nonfat milk, chili powder, ground cumin, chicken breasts, corn tortillas, green bell pepper, tomatoes, cheddar cheese

Taken from www.food.com/recipe/healthified-chicken-tortilla-casserole-398422 (may not work)